Focaccia with Artichokes and Olives

La Cucina Italiana magazine offers these simple, authentic dishes of the Italian countryside. From fettunta, the quintessential way to savor new olive oil, to schiacciata alla Fiorentina, Tuscany's timeless sweet flatbread, the flavor of new olive oil shines through. Each recipe serves 8.

1 bay leaf

2 sprigs thyme

4 peppercorns

1 cup lemon juice

1/2 tsp. salt

8 artichoke bottoms, trimmed

1 cup pitted green olives (Sicilian)

extra-virgin olive oil

1 focaccia

Place the bay leaf, thyme, peppercorns, lemon juice, and salt into a saucepan with 2 cups of cold water and bring to a boil Cook, covered, 15 minutes. Add the trimmed artichoke bottoms and cook until they are tender when pierced with a knife (about 5 minutes). Drain and cool. Chop the artichokes and olives together very finely with a chef's knife; stir in enough olive oil to make a soft paste. Adjust the salt if necessary. Slice the focaccia into sixteen 2" squares and top with the artichoke paste. Serve within 15 minutes.